Quick and tasty chili satisfies

If you’re looking for a satisfying dish to pull together quickly at a hectic time, consider our Weeknight Two-Bean Chili.

The total time involved — aside from eating it! — is about 30 minutes, and it yields four servings.

It’s a vegan chili that tastes like it’s slow-simmered for hours. The hint of Chinese five-spice powder is a nice spice surprise. If you serve it over spaghetti, it turns into Cincinnati-style chili.

WEEKNIGHT TWO-BEAN CHILI

Ingredients

1 tablespoon vegetable oil

1 small jalapeño, minced (with some seeds)

1 small or 1/2 large red onion, finely diced

2 teaspoons red-wine vinegar

1 large clove garlic, minced

11/4 cups low-sodium vegetable or chicken broth

1 cup canned crushed roasted tomatoes

11/2 tablespoons chili powder

1/4 teaspoon Chinese five-spice powder or ground cinnamon, optional

2 15-ounce cans beans (such as kidney and black), rinsed and drained

2 tablespoons chopped fresh cilantro

2 cups cooked brown rice

1/2 cup finely shredded extra-sharp Cheddar (2 ounces)

directions

1 Heat the oil in a large saucepan over medium-high heat; add the jalapeños, onions and vinegar and cook, stirring, until softened, about 5 minutes. Add the garlic and cook about 30 seconds.

2 Stir in the broth, tomatoes, chili powder and five-spice powder if using, and increase the heat to high. Bring to a full boil and cook for 1 minute. Stir in the beans and return to a full boil. Reduce the heat to medium and simmer until just slightly thickened but still soupy, about 5 minutes. Stir in the cilantro.

3 Fill each bowl with about ½ cup of rice. Ladle the chili on top, sprinkle with the Cheddar and serve.